Crisp and Smoky Filling

Preparation info

    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About


Crisp and Smoky Filling

  • 1 package (5 grams) or about cup katsuo bushi (dried bonito flakes)


Crisp and Smoky Filling

In a small bowl, toss the bonito flakes with the soy sauce until barely moistened.

Rinse the radish sprouts under cold water, shaking off excess moisture. Trim and discard the roots. If you’re using alfalfa sprouts instead, rinse and shake dry; no trimming is necessary.

In a clean, dry skillet, roast the sesame seeds over medium-high heat for 30